This is one of those rare times where I actually like cooked fruit.
Over the weekend my Dad gave me a bunch of fresh strawberries.
Usually I like to eat them by themselves but since I've been itching to bake something, I decided to give this old recipe another try.
I found this recipe last year via Smitten Kitchen who makes everything look delicious!
I got lucky making this the first time and it's been a huge request whenever strawberries are in season.
INGREDIENTS
6 tablespoon unsalted butter (room temp)
1 ½ cups all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon salt
1 cup plus 2 tablespoons sugar
1 large egg (room temp)
½ cup whole milk
1 teaspoon vanilla extract
1 pound strawberries, hulled and halved
Preheat oven to 350F.
Butter or spray Pam (what I did) in a 9.5-inch pie pan.
Whisk flour, baking powder and salt together in a small bowl.
Set aside.
In a larger bowl, beat butter and 1 cup of sugar until pale & fluffy with an electric mixer, about 1 minute.
Mix in egg, milk and vanilla until combined.
Gradually add dry mixture until cake is smooth.
(It smells SO good)
Pour cake mixture into your buttered pie pan.
Tap smooth tap tap smooth as you want the cake mixture to be even.
There's no rhyme or reason to adding the strawberries.
Sprinkle remaining 2 tablespoon sugar over strawberries.
Bake in 350F degree oven for 10 minutes
Reduce oven tempature to 325F and bake cake until golden brown and tester comes out dry.
I set my timer for 45 minutes.
Checked on it then let it continue cooking another 15 minutes.
Your kitchen (or condo if you have a small place like I do) will come out smelling sweet and summery.
Let cake cool on a rack.
Cut & serve with coffee or tea!
No comments:
Post a Comment